Ginger Preserve/Syrup Or what you will

While away in England we had the opportunity to taste a Ginger preserve, it was basically crystallized ginger in jam form, delicious. I found a recipe when I got home and so went to making some.

I started with about 4 lbs of Ginger, which was then peeled and cut up into both chunks and slices. This was then put into a sauce pan with about 5 cups of water and boiled/simmered for an hour and a half. The liquid is then drained off, and everything cooled.













Batch 1:
Measuring three cups of ginger chunks, and 1/2 cup of ginger liquid this was then boiled with about 5 cups of sugar, liquid pectin added, then simmered for a further 7 minutes. The smell of the entire process was amazing, and luckily with the amount of ginger I had I will be able to make another batch. WIN!

Sadly, and this seems to happen every time I use Certo pectin, my preserve did not set up, and I was treated to a delicious batch of Ginger syrup, which is still delicious. And would be amazing with Vanilla Ice cream, on french toast, crepes, or drizzled into hot water with a dash of lemon.

Batch 2:
Three cups of ginger chunks, and 1/2 cup of ginger liquid, with 5 cups of sugar, and instead of liquid pectin by Certo, I am going to use powdered by Bernat, and following the instructions as to when to put it in, and see if it makes it solidify any differently. I can confirm that it is slightly more solid, especially once it has been in the fridge, SOO EXCITING, and so delicious.


The liquid:
There was about 2 cups of liquid left over from all of this, so being in a waste not want not sort of a mood I poured this into my pan and added sugar...I do not know how much sugar, and I boiled it, and boiled it, and boiled it some more until I got a nice syrupy consistency. I think it will be great over ice cream or added to hot water for a delicious beverage. Then it was put in jars and left too cool, I hope it is delicious.

This drizzled over vanilla ice cream is amazing, put into club soda, or with lemon and hot water, the list goes on. I am so glad I made this, and I will be making it again.

-A